1525. Coffee Cream

Mix three cups of good coffee with one pint of cream, and sugar according to taste, boil them together and reduce them about one third, observe that the coffee must be done as if it was for drinking' alone and settle very clear before you mix it with the cream.

1526. Coffee White Cream

Infuse two ounces of roasted coffee in a gill of boiling cream for half an hour, then strain the cream through a napkin, sweeten, and add the yolks and two whole eggs; mix it well and pass it through a bolting several times, heat eight small custard moulds by dipping them in warm water, having in the meantime boiled some sugar to grand casse pour it into the moulds, then drain and fill them with the preparation, taking care to stir it well; let them stand over a small fire, but with plenty of fire at the top; when done turn them on a dish, heat about a cupful of coffee a l'eau and pour it over each cream.

1527. Coffee Cream A La Francaise

Roast a quarter of a pound of coffee and infuse it in five glasses of boiling milk, cover it close and let it stand till lukewarm, then strain and mix it with ten ounces of powdered sugar, a 'grain of salt, and the yolks of eight eggs, then proceed as "Coffee Cream au Bain Marie."

1528. Coffee Au Creme

Put two spoonfuls of coffee with some sugar into three pints of cold cream, boil it up for half an hour, let it stand, beat up the yolks of eight eggs, strain them through a sieve, and mix the whole together, put it into a bain marie to simmer over a slow fire, keeping it constantly stirred.

1529. Coffee Cream Att Bain Marie

Infuse a quarter of:a pound of roasted coffee in six glasses of boiling milk, cover it close till warm, strain, mix it a little at a time with ten yolks, one whole egg, a grain of salt, and ten ounces of sugar; when thoroughly incorporated strain again, and finish as usual.

1530. Coffee A L'Eau, Cream Ati Bain Marie

Infuse a quarter of a pound of ground coffee into a glass of boiling water, let it stand, and when the coffee is settled pour off the liquor into a preserving pan, in which is a quarter of a pound of sugar, boiled to caramel; cover this closely, and dissolve the sugar over hot ashes, then pour the coffee into five glasses of hot milk, mix them with yolks of ten eggs and one whole, six ounces of powdered sugar, and a grain of salt, strain the cream and finish in the usual way.

1531. Coffee A L'Eau, Cream A La Francaise

Infuse a quarter of a pound of ground coffee in a glass of water boiling; when the coffee is precipitated pour it off clear. Boil a quarter of a pound of sugar to caramel, pour the coffee to it, and then set it on hot ashes that the sugar may dissolve gently, and when it is perfectly melted stir in gradually the yolks of eight eggs, four glasses of boiling milk, and six ounces of sugar, after which put it on a moderate fire, stirring with a wooden spoon, when it begins to simmer pass it through a fine sieve, and let it Stand till luke-warm; then mix it in six drachms of clarified isinglass, and finish.